Influência da incorporação de nanofibras de poliamida 6 com e sem nanotubos de carbono como reforço de prótese parcial fixa adesiva

The aim of this study was to evaluate the behavior of reinforced composites with polyamide 6 fibers aligned (6000 rpm) and alignment (120 rpm) with or without CNT using the flexural strength test. After preparation of nanofibers aligned nylon 6 (6000 rpm) and alignment (120 rpm) with and without incorporation of nanotube carbon by the method of electrospinning, were performed one control group (n = 10) and 4 experimental groups (n = 40) G1: Control (just resin Charisma - Heraeus Kulzer) ;G2 Resin + N6 aligned (6000 rpm) + CNT; G3:Resin + N6 alignment (120 rpm) + CNT; G4: Resin + aligned ( 6000 rpm) N6. G5: Resin + N6 alignment (120 rpm). The fibers were cut to the dimensions of 0,3 x 15 mm and were applied an adhesive at the surface (Single Bond 2) for 5 min and cured. In the matrix, was added resin in the proximal box (Charisma A2, Heraeus Kulzer) and cured for 40 s. (power 1100 mW / cm²). A first layer of resin and on the resin was deposited. The resin layers specimens were light irradiated with three overlapping exposures delivered. For each resin layer were light irradiated for 40 sec. The samples were tested with a cross-speed of 1 mm / min, and a 50 Kgf at Universal testing machine (EMIC mod.DL2000). The Dunnet test showed that only the nanotube group was significantly different from the control group. The ANOVA two-way indicates that the nanotube factor was statistically significant (p < 0.05) and there is no interaction between factors and orientation nanotube. The presence of nanotube showed lower fracture resistance values for aligned and unaligned groups. The results of this study showed that the orientation of the fibers does not influence the strength of composite resins and the incorporation of nylon nanofibers with carbon nanotubes decreased the fracture resistance values. The presence of the fibers has not been able to improve the strength of the material in any of the...

Avaliação imediata e após 6 meses da resistência de união a dentina de restaurações de resina composta classe I in vivo e in vitro

Pós-graduação em Odontologia Restauradora - ICT

O profissional da informação na elaboração de políticas públicas: uma análise do Plano Nacional do Livro e da Leitura (PNLL)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da incorporação de nanofibras de poliamida 6 com e sem nanotubos de carbono como reforço de prótese parcial fixa adesiva

The aim of this study was to evaluate the behavior of reinforced composites with polyamide 6 fibers aligned (6000 rpm) and alignment (120 rpm) with or without CNT using the flexural strength test. After preparation of nanofibers aligned nylon 6 (6000 rpm) and alignment (120 rpm) with and without incorporation of nanotube carbon by the method of electrospinning, were performed one control group (n = 10) and 4 experimental groups (n = 40) G1: Control (just resin Charisma - Heraeus Kulzer) ;G2 Resin + N6 aligned (6000 rpm) + CNT; G3:Resin + N6 alignment (120 rpm) + CNT; G4: Resin + aligned ( 6000 rpm) N6. G5: Resin + N6 alignment (120 rpm). The fibers were cut to the dimensions of 0,3 x 15 mm and were applied an adhesive at the surface (Single Bond 2) for 5 min and cured. In the matrix, was added resin in the proximal box (Charisma A2, Heraeus Kulzer) and cured for 40 s. (power 1100 mW / cm²). A first layer of resin and on the resin was deposited. The resin layers specimens were light irradiated with three overlapping exposures delivered. For each resin layer were light irradiated for 40 sec. The samples were tested with a cross-speed of 1 mm / min, and a 50 Kgf at Universal testing machine (EMIC mod.DL2000). The Dunnet test showed that only the nanotube group was significantly different from the control group. The ANOVA two-way indicates that the nanotube factor was statistically significant (p < 0.05) and there is no interaction between factors and orientation nanotube. The presence of nanotube showed lower fracture resistance values for aligned and unaligned groups. The results of this study showed that the orientation of the fibers does not influence the strength of composite resins and the incorporation of nylon nanofibers with carbon nanotubes decreased the fracture resistance values. The presence of the fibers has not been able to improve the strength of the material in any of the...

Avaliação imediata e após 6 meses da resistência de união a dentina de restaurações de resina composta classe I in vivo e in vitro

Pós-graduação em Odontologia Restauradora - ICT

O profissional da informação na elaboração de políticas públicas: uma análise do Plano Nacional do Livro e da Leitura (PNLL)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

CHARLES PEIRCE, GILLES DELEUZE E A CIÊNCIA DA INFORMAÇÃO

It presents the pragmatic philosophy of Charles Peirce and his theory of signs, as well as the modifications made by Gilles Deleuze in such theory, to be able to visualize the appropriation possible for Information Science in relation to both theories. Highlights the theory of signs peircian as space signs ones, suitable for Information Science while the deleuzian signs as time ones, suitable for a Philosophy of Information Science.

Investigando a presença da história da ciência em livros didáticos de Química Geral para o ensino superior

This paper aims at analyzing the history of science content of three general chemistry textbooks used in Brazilian universities: the translations of Kotz and Treichel's Chemistry & Chemical Reactivity, Atkins and Jones's Chemical Principles, and Garritz and Chamizo's Química. Results revealed different trends for the inclusion of history of science in chemistry teaching. Kotz & Treichel and Atkins & Jones used history mainly as curiosity and ornament. Garritz & Chamizo adopted the historical approach as one of the organizing axis of their textbook. Nevertheless, the historical content of the three textbooks may be criticized from current historiographical standpoint.

Viscosity of egg white from hens of different strains fed with commercial and natural additives

Yolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. Lower viscosity did not change foam density and stability.

Physical and chemical characterization of the pulp of different varieties of avocado targeting oil extraction potential

The aim of this study was to evaluate the physicochemical properties of avocado pulp of four different varieties (Avocado, Guatemala, Dickinson, and Butter pear) and to identify which has the greatest potential for oil extraction. Fresh avocado pulp was characterized by moisture, protein, fat, ash, carbohydrates and energy contents were determined. The carotenoids and chlorophyll contents were determined by the organic solvent extraction method. The results showed significant differences in the composition of the fruit when varieties are compared. However, the striking feature in all varieties is high lipid content; Avocado and Dickinson are the most suitable varieties for oil extraction, taking into account moisture content and the levels of lipids in the pulp. Moreover, it could be said that the variety Dickinson is the most affected by the parameters evaluated in terms of overall quality. Chlorophyll and carotenoids, fat-soluble pigments, showed a negative correlation with respect to lipids since it could be related to its function in the fruit. The varieties Avocado and Dickinson are an alternative to oil extraction having great commercial potential to be exploited thus avoiding waste and increasing farmers income.

Influence of the use of rice bran extract as a source of nutrients on xylitol production

Xylose-to-xylitol bioconversion using 2.5 or 10% (v/v) rice bran extract was performed to verify the influence of this source of nutrients on Candida guilliermondii metabolism. Semisynthetic medium (SM) and sugarcane bagasse hemicellulosic hydrolysate detoxified with ion-exchange resins (HIE) or with alteration in pH combined with adsorption onto activated charcoal (HAC) were fermented in 125 mL Erlenmeyer flasks at 30 ºC and 200 rpm for 72 hours. Activated charcoal supplemented with 2.5% (v/v) rice bran extract was fermented by C. guilliermondii in a MULTIGEN stirred tank reactor using pH 5.0 and 22.9/hour oxygen transfer volumetric coefficient. Higher values of xylitol productivity (0.70, 0.71, and 0.62 g.Lh-1) and xylose-to-xylitol conversion yield (0.71, 0.69, and 0.63 g.g-1) were obtained with 2.5% (v/v) rice bran in semisynthetic medium, ion-exchange resins, and activated charcoal, respectively. Moreover, during batch fermentation, the xylitol volumetric productivity and fermentation efficiency values obtained were 0.53 g.Lh-1 and 61.1%, respectively.

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile was maintained in the defatted flaxseed flour, and it presented a stable composition during storage under ambient temperature, refrigeration, and freezing. The fatty acid profile was similar in the bread containing defatted flaxseed flour after dough development, baking, and storage at room temperature or refrigerated. After baking, 89% of the lignan content was kept in bread. Results show that Brazilian flaxseed has an interesting chemical composition, and that defatted flaxseed, by-product of lipid extraction, presents a good stability to grind and storage under several temperatures. Thus, defatted flaxseed flour can be incorporated in bread, increasing its nutritional and functional value.

Density and rheological parameters of goat milk

The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.